Edina Jaksics holds a PhD degree in 2024 from Budapest University of Technology and Economics (BME, Budapest, Hungary). She is assistant professor at the Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics (BUTE) and member of Research Group of Cereal Science and Food Quality. Her main research field are cereal science and food analysis focusing on the functional and technological characterization of cereal and non-cereal proteins, carbohydrates and dietary fibers. The related studies include the examination of wheat, spelt, rye, oat. She is the author 4 refereed papers. She is co-author of one book chapters. She supervised the preparation of 20 BSC and 10 MSc theses.